Rosemary Bread

This delicious bread recipe comes from Chris at the blog The Cafe Sucre Farine.  I LOVE her blog, yummy recipes that are easy to follow and always turn out.  She calls this bread, Ridiculously Easy Rosemary Bread because it only takes 5 minutes to prep and then after an 8 hour rise (or overnight, up to 12 hours), 10 minutes to shape and then in the oven for 25 minutes.  Warm bread just in time for dinner.  We had it last night with Eggplant Italian Sausage Gratin, which is also from her blog and today used the leftover bread for chicken salad sandwiches.  I didn't want to waste a single slice of this delicious bread so I sliced what was left and it's in the freezer ready for when I need toast for breakfast or I'm thinking it will make great croutons for salads.  

Check out Chis's Ridiculously Easy Rosemary Bread recipe here, the Cafe Sucre Farine.  She writes all you'll need to know and there's even a video to watch to be successful making this bread.  I've always been a little afraid of yeast but with Chis's great recipe and her advise I was thrilled with how well it turned out and will be making again and again!

*One more thing, Chris does mention this on the blog post but don't be surprised how wet and sticky the dough is right out of the bowl.  Just make sure you use plenty of flour on your work surface during the last step of kneading and shaping the dough into the two loafs.  Also, when setting the loafs of the parchment  covered cookie sheet, space them apart.  I had put mine too close together and when they rose in the oven they stuck together.  Not a big deal but giving them their space they will bake into a perfectly round loaf.  Happy Baking!!  

                               

Peach and Strawberry Preserves

Last year I made these preserves with fresh peaches my daughter brought me.  When the preserves were gone I made more with a bag of frozen peaches.  What a difference, fresh is best!  I've tried to buy them fresh from grocery store but they never seem to ripen before turning bad.  So this year I ordered a box of farm fresh peaches from Pearson's Farm in Georgia.  
They showed up beautifully packed but not quite ripe.  I checked each day and by the 4th day they were perfect to eat.  They are so juicy and taste like a peach should taste!  I used half the box to make preserves to enjoy with homemade yogurt (see recipe here) and we'll just enjoy eating the rest of the peaches with the juice dripping down our chins!  

Here's my recipe for instant pot yogurt. It's so good with a dollop of either the strawberry or peach preserves swirled in and topped my homemade granola.  The preserves are also delicious on a piece of toast!

• Ingredients:

• 4 cups (1 1/2 lbs) strawberries, hulled and diced or 4 cups (1 1/2 lbs) peaches, skin removed *see note and diced 
• 
  
• 1 cup of sugar

• 1/2 teaspoon grated lemon zest

• 2 teaspoons fresh lemon juice

• 
  

• Instructions:

1. In a saucepan heat strawberries on medium heat for 5-8 minutes to release their liquid (easier to stir in sugar).
2. Turn heat down to low, add sugar and stir until dissolved.  Add lemon zest and juice.
3. Increase heat to medium and bring mixture to a slow boil.
4. Stir frequently, continuing with a slow boil until jam is thickened about 25-30 minutes **see note.  I don't smash my fruit because I like the diced chunks in my yogurt but smash if you'd like a more jam consistency. 
5. Transfer jam to tightly lidded jars (leave a little room on top for expansion when freezing) and let cool to room temperature.
6. When cool store in the refrigerator for about 2 weeks (or freeze for 3 months)

• Makes about 2 cups 

              * Peel Peaches - Boil a pot of water, large enough to submerge several peaches.  Lower peaches into the boiling water and let them soak for about 30-45 seconds.  Use a slotted spoon to transfer the peaches from the pot into a bowl full of ice water.  Once cooled, the peach skin should be very easy to pull away gently with a knife.

**Additional tip:  If you have a thermometer when the jam reaches 215 F, it’s ready.

My Favorite Podcast

       

   I really enjoy listening to Podcast these days.  I like listening when I'm in the car, taking a long walk, cooking or house cleaning.  You won't be surprised that my favorite podcasts are about food.  Right now my #1 favorite is Homemade from Allrecipes.com.  I've listened to every one!  I love the host, Martie Duncan.  I could listen to her southern accent all day!  Some of her guest are Guy Fieri, Carla Hall, Rachael Ray. Patti LaBelle, Michael Symon, just to name a few.  After each podcast I'm usually hungry, I've learned some new kitchen techniques and I'm inspired to get in the kitchen.  Now that I'm caught up, I've started to listen to some others, The Walk-in, The Sporkful  and Biscuits and Jam from Southern Living.  There are still so many food podcast that I'll never run out!  I love to know a few of your favorites.  Happy listening!

                                                                                                

Crispy Parmesan Chicken with Spring Greens and a Lemon Vinaigrette

The other day, friends of ours were at our door with a nice surprise.  They brought me fresh spring lettuce from the farm where they work.  There is nothing better then garden fresh, the lettuce was just cut that morning!  I've been making this dish for years and it comes from Ina Garten.  I don't think I've ever made an Ina Garten recipe that I didn't LOVE.  This one just happens to be a family favorite!  I like that I can make it for two or six.
  Crispy hot tender chicken topped with cool spring greens tossed in a lemon vinaigrette and freshly grated parmesan cheese – makes for a simply delicious meal.  This was made even better  with these fresh spring greens.  Thanks Amber and Ryan!

I do recommend using smaller chicken breasts because once you pound them flat they can become as big as a dinner plate!  

At this point, I like to put these into the fridge to set for at least 30 minutes (up to an hour).  This helps the coating adhere better when the chicken is cooked.  It's also nice having this step done ahead of time, waiting in the fridge, until you're ready to cook.

To keep the cooked chicken breast warm, place on a sheet pan in a 200 degree oven for up to 15 mins.

Ingredients

• 2 boneless, skinless chicken breasts (after pounding flat they become HUGE so try and use smaller breast)
• salt and pepper
• 1/4 cup all-purpose flour
• 1/2 panko 
• 1/4 cup freshly grated Parmesan, plus extra shredded Parmesan for serving
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1 teaspoon water
• 2 Tablespoons butter  
• 2 Tablespoons avocado oil or olive oil
• spring greens (enough for 2 servings)
• lemon vinaigrette (make homemade or use store bought)
• freshly shredded or shaved Parmesan
• lemon wedge

Directions

1.  Pound the chicken (I like to use a large baggie or heavy-duty plastic wrap) until they are 1/4-inch thick. You can use either a meat mallet, a rolling pin or even a heavy fry pan works.  Lightly salt and pepper chicken.

2.  Combine the flour, panko, parmesan, salt, and pepper in a shallow dish (use dishes big enough to hold flatten chicken breast).  In a second shallow dish, beat the egg with 1 teaspoon of water.  Dip the chicken breasts on both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. At this point, you can sauté but I like to refrigerate at least 30 minutes so that the coating adheres to the chicken better when cooked.

Heat 2 tablespoons of butter and 2 tablespoons of oil in a large frying pan (large enough to hold flatten chicken or saute one breast at a time using 1/2 butter and oil) and cook chicken breasts on medium heat for 5 minutes on each side until golden, crispy and cooked through.  If the breading is browning to quickly turn down the heat. *see note  Toss the salad greens with a lemon vinaigrette. 

To serve, place chicken breast on a plate, squeeze with a lemon wedge, mound the spring greens on top and sprinkle with shredded Parmesan.

Yield: 2 servings  (This recipe can be easily doubled or tripled)

*Note:  If making several chicken breast, to keep the cooked chicken breast warm, place on a sheet pan in a 200 degree oven for up to 15 minutes while the others cook.

Original recipe from Ina Garten-https://barefootcontessa.com/recipes/parmesan-chicken

                                                                                              

Rhubarb Muffins

It's rhubarb season and I'm so excited because of these rhubarb muffins, this rhubarb pie and this rhubarb jelly.  I LOVE rhubarb!  This recipe makes 6 large or 8 regular and they are even better the next day.  If you do have any leftover they freeze well.  I'm loving these tulip muffin liners, especially when you have a crumb or streusel topping.  Keeps all the topping in place while they bake.  I got them on Amazon, 200 for $19.99.  I make a lot of muffins but 200 will last me awhile!

1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh rhubarb
1/2 cup chopped walnuts or pecans
***********************
Topping:
1/4 cup brown sugar
1/4 cup finely chopped walnuts or pecans
1/2 teaspoon ground cinnamon



1. In a large bowl, combine flour, brown sugar, baking soda and salt.
2. In a small bowl combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.
3. Fold in rhubarb and walnuts.
4. Fill greased or paper lined muffin cups two-third full. Makes 8 regular or 6 large muffins.
5. Combine topping ingredients and sprinkle on top of each muffin.
6. Bake 350 for 25 minutes for the giant muffins. (less time on the regular size muffins)

                                                                                    

Avocado Tomato Cucumber Salad

I love following food blogs.  They are what fill my email inbox.  Each morning as I go through my emails these blog recipes inspire me.  When I saw this recipe from Natasha's Kitchen I knew it would be the perfect side salad to make for dinner.  I already had a ripe avocado, tomato and cilantro leftover from Cinco De Mayo that needed to be used up.  This salad is drizzled with lemon and olive oil, it's so light and refreshing.  I know I'll be making it all summer long. 

I just made enough for two and added what I had so check here, Natasha's Kitchen for the full recipe.

Ingredients:

• tomatoes
• cucumber
• red onion slice
• avocado diced
• extra virgin olive oil (equal parts EVOO and lemon juice about 1 T each for two servings)
• fresh lemon juice
• cilantro, chopped
• salt 
• black pepper

Instructions

1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a bowl.
2. Drizzle with olive oil and lemon juice. Toss gently to combine. Just before serving, toss with salt and black pepper.